Gluten-Free Snickers Cake from Ema

Ema from Slovenia sent us a gluten-free Snickers cake recipe. 

Ingredients:

Biscuit

  • 3 eggs
  • 2 spoons of sugar
  • 3 spoons of cocoa
  • 1 vanilla-sugar
  • ½ baking powder
  • 2 spoons of oil
  • 4 spoons of Mantler Biskuit- und Kuchen-Mix glutenfrei

Caramel dressing

  • caramel candies
  • 2dcl whipped cream (Slo: smetana)
  • 2 spoons of peanut butter
  • a handful of chopped unsalted peanuts

Caramel-cream

  • 6dcl whipped cream (Slo: smetana)
  • 5 gelatin sheets
  • 75g of Turkish honey
  • a handful of chopped unsalted peanuts
  • caramel candies (10 pieces)

Chocolate-cream

  • 4dcl whipped cream (Slo: smetana)
  • 200g of chocolate
  • 2 gelatin sheets

Icing

  • 3dcl whipped cream (Slo: smetana)
  • 100g chocolate
  • 10 caramel candies
  • 2 dcl whipped cream (Slo: smetana)
  • a handful of peanuts

Preparation

1. Biskuit

Separate the eggs whites from yolks and beat them until stiff. In a separate bowl put all other ingredients together, except for flour. Put the mix together with the egg whites and then gently add the flour.

Bake for 15min at 180C.

2. Caramel dressing

Melt the candies and whipped cream in a saucepan. Melt the peanut butter in a microwave.

Spread the peanut butter on the biscuit with a spoon, then caramel mix and sprinkle with chopped peanuts.

3. Caramel-cream

Melt together the Turkish honey, whipped cream and candies in a saucepan, then add the chopped almonds. Soak gelatin sheets in water, then add into the melted caramel mass. 

Beat the 4dcl of whipped cream until stiff and add them into a slightly cooled mass.

Spread altogether on the biscuit already covered in the caramel dressing, then store in the fridge for about 20min.

4. Chocolate-cream

Melt 1dcl of whipped cream together the chocolate (all of it) in a saucepan. Soak the gelatin sheets and add to the saucepan.

Beat 3dcl of whipped cream until stiff and add to the chocolate when cooled down, then pour over all together over the caramel cream.

5. Icing

Melt 3 dcl of whipped cream together with the chocolate in a saucepan. When cooled down, pour over the cake (but also make sure the cream is firm). Then put the cake away in the fridge.

Melt 10 caramel candies and 2dcl of whipped cream in a saucepan, then “sprinkle” the caramel over a firm chocolate icing. Sprinkle altogether with peanuts.

Baking time: ca. 15 minutes in a preheated oven

Baking temperature: 180°C

Schreiben Sie einen Kommentar

Mantler-Mühle GmbH
A-3573 Rosenburg 12

Tel. +43 2982 2901 0
Fax +43 2982 2901 30
info@mantler-glutenfrei.at
www.mantler-glutenfrei.com

Produkte

Zahlung und Versand

  • PayPal
  • Kreditkarte
  • Sofortüberweisung

Wir versenden mit der österreichischen Post und mit DPD – Ohne Versandkosten in Österreich ab 80,00 Euro Bestellwert; in Deutschland ab 100,00 Euro Bestellwert

Der glutenfreie Newsletter

Sie können sich jederzeit unkompliziert vom Newsletter wieder abmelden. Mit dem Klicken auf „Anmelden“ nehmen Sie die Datenschutzbestimmungen zur Kenntnis.